Pasta con le Zucchine

Where This Goes Wrong

Let the courgettes colour before stirring.

Crush some pieces to make a sauce.

Add the cheese off the heat.

Cooking Pasta con le Zucchine

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1. Heat the oil in a wide pan over medium heat and fry the courgettes with the garlic and half the salt for 12 minutes, until soft and golden at the edges.

   Mark done Start 12 min timer

2. Boil the pasta in salted water until tender. Keep 200 ml of the water, then drain.

   Mark done

3. Add the pasta to the courgettes with 100 ml of the water and crush some of the courgettes with a spoon.

   Mark done

4. Off the heat add the Parmesan, basil, lemon zest and pepper and toss, adding water to loosen.

   Mark done

Leftovers, Reheating and Keeping

Best fresh. Keeps for 2 days in the fridge.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Pasta con le Zucchine

• Green salad
• Crusty bread
• Dry white wine

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.